Easy Frog Eye Salad
Easy Frog Eye Salad Recipe with pineapple, coconut, mandarins, and marshmallows to make for a party or a potluck dinner - just like mom made.
Servings: 12 servings
Calories: 474kcal
Ingredients
- 1 egg beaten
- 1/2 cup mandarin juice drained from canned mandarins
- 1/2 cup pineapple juice drained from canned pineapples
- 3/4 cup coconut milk
- 1 tablespoon lemon or lime juice
- 1 tablespoon olive oil
- 16 oz acini di pepe pasta
- 11 oz mandarin oranges drained
- 20 oz pineapple tidbits drained
- 20 oz crushed pineapple drained
- 8 oz whipped cream
- 4 cups mini marshmallows
- 1 cup shredded unsweetened coconut
- 1 cup sugar
- 2 tbsp flour
- 1/2 tsp salt
Instructions
- Start by draining all the cans of mandarins saving ½ cup of mandarin juice.
- Strain the pineapples to get ½ cup of pineapple juice from the canned pineapples.
- Mixed the saved drained juice with ¾ cups of coconut milk.
- In a saucepan, the coconut milk and pineapple/mandarin juice with 1 cup white sugar, 2 tbsp flour, 1/2 teaspoon salt, lightly whisked eggs.
- Whisk everything together before you turn the heat on.Whisk over medium heat until the mixture is reduced by half.
- Take mixture off the heat and add 1 tbsp of lime or lemon juice.Let mix cool to room temperature.While it cools, start cooking the pasta.
- Bring water to a boil.Add one tsp salt, one tsp Olive Oil and all the pasta.Cook al dente according to the bag instructions.
- Take pasta off the stove and add in 2 cups ice to cool the pasta.Drain the pasta in a fine mesh or tiny hole strainer.
- Once everything is cooled, in a large mixing bowl, combine the cooked al dente pasta, first juice mixture, drained mandarin oranges, drained pineapple tidbits, drained crushed pineapple and an entire tub of whipped topping.
- Mix extremely well and refrigerate overnight.Right before serving, add 1 cup mini marshmallows and 1 cup unsweetened shredded coconut.
- Toss and serve with a large spoon.
- If you are feeling fancy, serve in small cups with spoons.